Background
Claiborne, Craig was born on September 4, 1920 in Sunflower, Mississippi, United States. Son of Lewis Edmond and Kathleen (Craig) Claiborne.
(Long a staple of traditional European cuisine, veal is on...)
Long a staple of traditional European cuisine, veal is one of the most delicious, easy-to-cook, versatile and stretchable meats available. It can be found in dishes as diverse as pate and blanquette de veau to wiener schnitzel and Texas chili. Although it is considered relatively expensive, veal is coming into its own today as a surprisingly good met buy - high in protein and good taste, low in calories and cholesterol. This is the complete and definitive veal cookbook written by two of the world's finest chefs whose food writing was featured regularly for many years in the New York Times. In Veal Cookery, Craig Claiborne and Pierre Franey present over 200 of their favorite veal recipes, each calculated to tempt the most discriminating palate. Now you can enjoy such delicious and easy-to-make dishes as Veal Marengo, Ossobuco, Vitello Tonnato, Veal Scaloppine, Veal Orloff, Saltimbocca, veal kidneys, sweetbreads, and much more. Here, too, you'll find contributions from many of the most famous restaurants in the world, among them New York's La Caravelle, The "21" Club, Four Seasons, Café Argenteuil, Lutece, Le Cirque, Windows on the Worlds, as well as The Bakery (Chicago), l'Auberge du Pere Bise (Talloires, France); Petite Marmite (Palm Beach); Jasper's (Kansas City); Trader Vick's (San Francisco); Giannino's (Milan); and Tony's (Houston).
http://www.amazon.com/gp/product/0060107731/?tag=2022091-20
( Since it was first published in 1961, The New York Time...)
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
http://www.amazon.com/gp/product/0060160101/?tag=2022091-20
(A guide to impeccable table manners features the comments...)
A guide to impeccable table manners features the comments of such social observers as Jonathan Swift, Oscar Wilde, W. Somerset Maugham, Coco Chanel, Mark Twain, Paul Fussell, and Lord Chesterfield. 35,000 first printing. $25,000 ad/promo.
http://www.amazon.com/gp/product/0688074022/?tag=2022091-20
(over 400 original and tepting recipes-for every kind of m...)
over 400 original and tepting recipes-for every kind of meal or menu-arranged under 54 herbs and spices, and representing a suble choice of the finest cuisines throughout the world.
http://www.amazon.com/gp/product/B0000CN5YE/?tag=2022091-20
(Full-cloth-covered hardcover volumes issued by Book-of-th...)
Full-cloth-covered hardcover volumes issued by Book-of-the-Month Club. Pages full thickness and weight.
http://www.amazon.com/gp/product/B00O5F4LWY/?tag=2022091-20
(AN HERB AND SPICE COOK BOOK by Criag Claiborne, Editor of...)
AN HERB AND SPICE COOK BOOK by Criag Claiborne, Editor of The New York Times Cook Book Hardcover
http://www.amazon.com/gp/product/B0048NUC9Y/?tag=2022091-20
Claiborne, Craig was born on September 4, 1920 in Sunflower, Mississippi, United States. Son of Lewis Edmond and Kathleen (Craig) Claiborne.
BJ, University Missouri, 1942. Student, École Hôteliere, Lausanne, Switzerland, 1954.
With, ABC, Chicago, 1946-1949; retired food editor, New York Times.
( Since it was first published in 1961, The New York Time...)
(over 400 original and tepting recipes-for every kind of m...)
(Long a staple of traditional European cuisine, veal is on...)
(quite good shape, missing jacket, no marks or writing, cr...)
(A guide to impeccable table manners features the comments...)
(This is the companion volume to The New York Times Cookbo...)
(AN HERB AND SPICE COOK BOOK by Criag Claiborne, Editor of...)
(Full-cloth-covered hardcover volumes issued by Book-of-th...)
(The True Joy of Cooking as Seen by a Professional Chef)
(French Studies, Cookbooks, Food, Specialty Cuisine)
(Over 240 recipes from every region.)
(Cookbook, Food)
(book)
Served to Lieutenant United States Naval Reserve, 1942-1945, 50-53. Member La Tripiere d'Or, Commanderie des Cordons Bleus. M C.